External Vacuum Equipment

External Vacuum Equipment — countertop vacuum sealers with an external suction mechanism are an introduction to efficient vacuum packaging; this format is cost-effective, easy to use and compact, making it a popular starting point for smaller-scale HoReCa businesses — delicatessens, small restaurants, catering companies and canteens that want to expand food preservation options or begin sous vide preparation; the compact size of external vacuum equipment allows it to be placed in any corner of the kitchen work surface, and it is ready for use immediately after being switched on without complicated setup.

How external vacuum equipment works

External Vacuum Equipment — unlike chamber vacuum equipment, where the entire vacuum bag is enclosed in the chamber, in external vacuum equipment the bag remains outside the unit and only the open end of the bag is inserted into the suction nozzle. The suction process — the unit’s pump extracts air from the bag through its open end; since the inside of the bag is not protected by a chamber, the suction process is effective only with embossed vacuum bags, whose channel structure ensures an air path to the nozzle even when the bag adheres to the product. Sealing — after the air is extracted, the unit seals the open end of the bag with a heat seal; the resulting packaging is hermetic and suitable for storage; see Vacuum Bags for suitable embossed bags. BHS provides external vacuum equipment.

Which products are suitable for external vacuumizing

External Vacuum Equipment — the external vacuum unit’s suction mechanism is effective for solid and semi-solid products but is less suitable for liquid products; this limitation is due to the fact that liquid can enter the suction path and impair seal quality. Suitable products — solid meat (steaks, fillets, meat pieces), fish fillets, cheese, vegetables, fruit, bread, dried delicacies, spice mixtures and other dry or semi-moist products are ideally suited for external vacuumizing; external units are also used for sous vide preparation — products are packaged together with spices in a vacuum bag before cooking in a water bath. Limitations for liquids — products with a high liquid content (soups, marinades, juices) are better suited to Liquid Vacuumizing Equipment or chamber-type vacuum equipment.

External and chamber vacuum equipment — key differences

External Vacuum Equipment — the choice between external and chamber vacuum equipment depends on the type of product, the volume of vacuumizing and the budget. External unit — a compact countertop device with lower purchase costs; suitable for one bag packaging operation at a time; less effective for liquid products; requires an embossed vacuum bag, which costs slightly more than smooth bags. Chamber unit — significantly higher vacuumizing efficiency with a fully enclosed chamber; can process liquids and marinades; can use cheaper smooth bags; higher purchase costs — see Chamber Vacuum Equipment. How to choose — for a smaller HoReCa business with a low volume of vacuumizing and solid products, an external unit is a suitable starting solution; for a restaurant with daily sous vide needs and larger volumes, a chamber unit provides better long-term efficiency. BHS helps choose the most suitable equipment.

HoReCa use scenarios for external vacuum equipment

Restaurant with sous vide preparation — in a restaurant that uses sous vide technology on a small scale, external vacuum equipment successfully provides what is needed: meat pieces and fish are packaged together with spices in a vacuum bag and cooked in a water bath at a controlled temperature; the external sealer is sufficient for one or two vacuum bags at a time; the BHS unit provides an efficient packaging solution. Delicatessen with packaging — in a delicatessen, external vacuum equipment is used for portion packaging directly at the counter for storage or sales needs; the compact size allows the unit to be placed in a limited space. Small catering kitchen — in a catering business, external vacuum equipment allows prepared portions to be packaged for transport to the event location while preserving freshness; BHS supplies the products. BHS offers external vacuum equipment to HoReCa businesses across Europe.

Frequently asked questions

Can any vacuum bags be used with external vacuum equipment? External Vacuum Equipment — no, external vacuum equipment requires special embossed vacuum bags whose channel structure allows air flow towards the nozzle even when the bag tightly adheres to the product; smooth bags are not suitable for external suction as the air path is blocked; see Vacuum Bags and Boxes for suitable bags.

Does external vacuum equipment require special installation? External Vacuum Equipment — no, external vacuum equipment units are countertop devices that only need to be placed on a work surface and connected to a standard electrical outlet; no special installation, water connection or other engineering work is required; the unit is ready for use immediately after purchase and connection.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.